This is a great summer salad recipe to help beat the heat this week. Looks like we are really in for it.
Shrimp and Pasta Salad
2 to 3 cups shrimp, cooked and peeled
2 cups pasta, cooked al dente according to package directions (you may use colored pasta)
2 boiled eggs
1 large tomato
1/2 cup radishes
1/2 cup celery, chopped
Several green onions and tops
1 medium sized cucumber
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon sugar
1/2 teaspoon white vinegar
1/2 cup mayonnaise
Chop your eggs, tomato, radishes, celery, green onion, and cucumber. Set each aside.
Cook pasta and drain. Boil your shrimp until they are pink and drain. Mix your mayo, vinegar, sugar, garlic powder, salt and pepper in a large bowl. Add your chopped veggies, shrimp and pasta and toss well. Refrigerate for 2 to 3 hours before serving. Makes 10 to 12 servings.
This dish would be good with any garden vegetable. You can add peppers or corn or what ever you have in the refrigerator. Keep it colorful. If it is too dry, add a little more mayonnaise.
Keep cool, be happy and may God bless you and yours.